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Italian Zucchini Casserole Recipe

Photo by: Taste of Home

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Compliments crop us as fast as zucchini vines when folks sample this casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York

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6-8 Servings
Prep: 35 min. Bake: 30 min.

Ingredients

3 medium zucchini, sliced (about 6-1/2 cups)
3 tablespoons Crisco® Light Olive Oil or Canola Oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 cups stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese

Directions

In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini.
Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted. Yield: 6-8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 174 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 576 mg sodium, 17 g carbohydrate, 3 g fiber, 8 g protein.

Italian Zucchini Casserole published in Taste of Home August/September 1996, p33